Starch-based texturizing agent

Abstract

A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, processed cheese, sour cream, edible spreads, cream cheese, peanut butter, frosting, meat products, cheesecake, mousse and sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.

We claim: 
     
       1. A method of producing a high amylose starch-based texturizing agent, comprising the following steps: a) heating a slurry of high amylose starch in an aqueous acidic medium for a temperature, pressure and time sufficient to substantially disrupt starch granules to produce a solubilized starch solution;   b) filtering the resultant solution to remove impurities; and   c) drying the solubilized starch solution by a suitable means to preserve the amorphous structure and produce a starch-based texturizing agent that is non-retrograded and non-crystalline.   
     
     
       2. The method of claim 1, wherein the starch solution in step c) is dried by spray drying. 
     
     
       3. The method of claim 1, wherein the resultant solution of step a) is treated with diatomaceous earth and activated charcoal prior to filtering in step b). 
     
     
       4. The method of claim 1, wherein step b) is performed by combining the resultant solution with diatomaceous earth and filtering the combination through a carbon impregnated filtration device. 
     
     
       5. The method of claim 4, wherein the high amylose starch is derived from corn, barley, oat or pea. 
     
     
       6. The method of claim 4, wherein the slurry comprises from 1 to about 30% (w/v) high amylose starch. 
     
     
       7. The method of claim 6, wherein the slurry comprises from about 5 to about 15% (w/v) high amylose starch. 
     
     
       8. The method of claim 1, wherein step a) is performed under agitating conditions at a final temperature from about 125° C. to about 160° C. and held for from about 1 to about 120 minutes. 
     
     
       9. The method of claim 1, wherein the slurry has a pH of from about 3 to about 6. 
     
     
       10. The method of claim 9, wherein the slurry has a pH of from about 4.3 to about 4.7 when step (a) is performed in a reactor. 
     
     
       11. The method of claim 1, wherein step a) is performed by jet cooking the slurry of starch at a pH of from about 3.6 to about 4.0. 
     
     
       12. The method of claim 1, wherein an excipient and/or additive is added prior to or after the filtration step. 
     
     
       13. The method of claim 12, wherein the excipient and/or additive is selected from the group consisting of gums, sugars, proteins, lipids, flavors, colors, starches and combinations thereof. 
     
     
       14. The method of claim 13, wherein the excipient is maltodextrin. 
     
     
       15. A method for preparing a starch-based texturizing agent, comprising the steps of: a) heating a slurry of high amylose starch in an aqueous acidic medium for a temperature, pressure and time sufficient to substantially disrupt starch granules, to produce a solubilized starch solution;   b) filtering the resultant solution to remove impurities;   c) reducing the temperature of the resultant solution to a temperature and for a period of time sufficient to partially precipitate the starch; and   d) drying the starch to yield a partially retrograded and partially crystalline starch-based texturizing agent.   
     
     
       16. A method of producing a high amylose starch-based texturizing agent, comprising the following steps: a) heating a slurry of high amylose starch in an aqueous acidic medium for a temperature, pressure and time sufficient to substantially disrupt starch granules to produce a solubilized starch solution;   b) filtering the resultant solution to remove impurities;   c) adding an excipient and optional additive to the solution prior to or after step (b); and   e) drying the solubilized starch solution by a suitable means to preserve the amorphous structure and produce a starch-based texturizing agent that is non-retrograded and non-crystalline.   
     
     
       17. The method of claim 16 wherein the excipient and additive are selected from the group consisting of gums, sugars, proteins, lipids, flavors, colors, starches and combinations thereof. 
     
     
       18. The method of claim 16 wherein the excipient is maltodextrin. 
     
     
       19. A method for preparing a starch-based texturizing agent, comprising the steps of: a) heating a slurry of high amylose starch in an aqueous acidic medium for a temperature, pressure and time sufficient to substantially disrupt starch granules, to produce a solubilized starch solution;   b) filtering the resultant solution to remove impurities;   c) adding an excipient and optional additive to the solution prior to or after step (b);   d) reducing the temperature of the resultant solution to a temperature and for a period of time sufficient to partially precipitate the starch; and   e) drying the starch to yield a partially retrograded and partially crystalline starch-based texturizing agent.   
     
     
       20. The method of claim 19 wherein the excipient and additive are selected from the group consisting of gums, sugars, proteins, lipids, flavors, colors, starches and combinations thereof. 
     
     
       21. The method of claim 19 wherein the excipient is maltodextrin.